Delicatessen
A specialist who delights with plain or flavored boudin, smoked, with apples, calvados or chili pepper, also recommended for sausages, tripe and andouillette. Thomas Habert and Jean-Philippe Cunha, who worked at Vérot in Paris, keep the tradition alive.
Map
50 Place du Général de Gaulle, 61400 Mortagne-au-Perche, France
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